Lorraine Pascale, Times October 2011
Heat the oven to 180C. Grease an ovenproof dish with a little of the butter.
Use the remaining butter to butter the bread slices on one side. Cut the slices in half diagonally and arrange them in the prepared baking dish.
You can arrange the slices of bread any way you like. I usually put them cut side down (so the point is standing up) and side by side, overlapping slightly in rows, so they are quite tightly packed. Fill the whole dish, but you may need more or less, depending on the size.
Next, put the double cream , creme fraiche, 75g sugar, lemon zest, vanilla, cinnamon and eggs in a large jug and beat with a wooden spoon until smooth and well mixed.
Now put the banana slices and pecans between the slices of bread, with a few on top. Pour the liquid over the bread and allow it to soak through for a few seconds, then use the back of a spoon to squidge everything into the liquid. Finally, scatter the remaining sugar evenly over the top. Bake for 30-40 minutes or until the mixture has just set and looks nicely caramelised.
Serve at once, This is delicious with a little more fresh cream poured over the top, but it's also great with some melted plain chocolate.
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Serving Size: 1 Serving (239g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 643 | ||
Calories from Fat: 521 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 57.9g | 77 % | |
Saturated Fat 28.4g | 142 % | |
Monounsaturated Fat 19.7g | ||
Polyunsanturated Fat 5.7g | ||
Cholesterol 262.1mg | 81 % | |
Sodium 179.4mg | 6 % | |
Potassium 410.1mg | 11 % | |
Total Carbohydrate 29.2g | 9 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 25.5g | ||
Protein 8.3g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 643
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